Fresh Bean Sprout Salad
Bright, crisp, and packed with vibrant colors, this Fresh Bean Sprout Salad is a refreshing and healthy dish perfect for any time of the year. Featuring crunchy bean sprouts, crisp cucumber, sweet carrots, and zesty red bell pepper, it’s an explosion of textures and flavors in every bite. Tossed in a tangy and slightly sweet homemade dressing of soy sauce, rice vinegar, lime juice, and a hint of honey, this salad is elevated with the nutty richness of toasted sesame seeds and the aromatic freshness of cilantro. With just 20 minutes of prep and no cooking required, it’s an easy, nutrient-packed side dish or light meal that’s perfect for busy weeknights, picnics, or potlucks. Make it ahead and let it chill for even more bold and refreshing flavor! This recipe is a quick, healthy, and flavorful option that you’ll want to revisit again and again.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 200 grams bean sprouts
- 1 medium cucumber
- 1 medium carrot
- 1 large red bell pepper
- 3 stalks scallions (green onions)
- 0.5 cup fresh cilantro
- 2 tablespoons sesame seeds
- 2 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1 tablespoon sesame oil
- 1 clove garlic
- 0.5 teaspoon red chili flakes
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by thoroughly rinsing the bean sprouts under cold water and drain them well. Set aside.
Slice the cucumber in half lengthwise, scrape out the seeds with a spoon, and then thinly slice it into semicircles.
Peel the carrot and julienne it into thin strips.
Core and thinly slice the red bell pepper.
Finely chop the scallions, both white and green parts.
Roughly chop the fresh cilantro leaves.
In a large mixing bowl, combine the bean sprouts, sliced cucumber, julienned carrot, bell pepper strips, chopped scallions, and cilantro.
Toast the sesame seeds briefly in a small dry skillet over medium heat until golden and fragrant, about 2-3 minutes. Stir frequently and then set aside to cool.
For the dressing, in a small bowl, whisk together the soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, red chili flakes, salt, and black pepper.
Pour the dressing over the salad and toss everything gently to combine, ensuring all vegetables are coated evenly.
Sprinkle the toasted sesame seeds over the salad and give it one final toss.
Serve the salad immediately or chill it in the refrigerator for about 15 minutes before serving for slightly enhanced flavors.
Nutrition Facts
Calories |
118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 431 mg | 19% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
